Egg Allergy

This next recipe was for a customer who's friend was allergic to eggs. Turned out pretty good if I do say so myself. Never made eggless cupcakes before but here we go....

 



What You'll Need:

Chocolate Cupcake-
1 1/4 cup flour
1/3 cup cocoa powder
1 cup plain yogurt
3/4 cup sugar
1/2 teaspoon baking soda
1 1/4 teaspoon baking powder
1/2 cup vegetable oil
1 teaspoon vanilla

*If you are baking for a vegan you can replace yogurt with applesauce.

Buttercream Frosting-
3 sticks butter
pinch of salt
1 tablespoon vanilla
2 lbs confectioners sugar
4-6 tablespoons milk

* If you are baking for a vegan you can make a fruit sauce to spread over top.

1. Preheat oven 350.
2. Beat yogurt. Add sugar. Beat. add baking soda and baking powder. Beat. Set aside for 5 minutes until bubbles form.

3. Add vanilla and oil.
4. Sift flour and cocoa in three batches. Fold mixture with rubber spatula.
5. Fill liners. Tap muffin pan on counter so there are no bubbles.
6. Bake 30-35 minutes depending on oven.
7. Let cupcakes cool while making frosting.
8. Frost and decorate.

Football Sunday!

 

This year for opening day I made Pumpkin Cupcakes along with a spread fit for a Tailgate King.

 

What You'll Need:

 

Pumpkin Cupcakes-

1 1/2 cup flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 stick butter

1 cup sugar

2 eggs

1 teaspoon vanilla

3/4 cup canned pumpkin puree

 

Cream Cheese Frosting-
2 sticks butter
12 oz cream cheese
4 cups confectioners sugar
1/2 teaspoon vanilla

 

What To Do:

 

1. Preheat oven 350.

2. In large bowl sift flour, baking soda, spices and salt. If you don't have a sift you can always use your mesh strainer that you use to drain pasta. It works wonderfully. :)

3. In separate bowl, beat butter and sugar until fluffy. Add eggs one at a time. Beat. Add in vanilla.

4. Add in flour mixture and pumpkin puree alternating, beginning and ending with flour.

5. Fill liners. Bake 18-20 minutes rotating halfway.

6. While cupcakes cool, make frosting.

7. Frost cupcakes and decorate.

 

I used tiny football picks I found at party city. Party City has great tail gate/ football party supplies. I'm sure they carry sports teams based on your area. The Party City in Deptford has a ton of Eagles decorations!

 

 

 

We also had Ric's Famous Chili, veggies and dip, Homemade salsa, buffalo chicken dip, tons of chips and crackers. And at my lovely friend Noel's request I made Philly cheese steak egg rolls!

 

The egg rolls were so easy to make!

 

Just brown ground beef or ground turkey whichever you prefer in a skillet with peppers and onions. I used cubanelle peppers. Season with s&p and a tiny bit of Worcestershire sauce.

 

I used store bought egg roll wrappers. They came in a package of 20. Can be found in your ethnic food section of your grocery store. Lay out the wrappers brush edges with water and spoon on mixture.

Fold in edges and roll.

Brushing edges with water prevents egg rolls from unrolling.

 

Now I made the egg rolls ahead of time and kept in the refridgerator until guests arrived. I then baked eggrolls in oven but frying could also work. Do Not bake for too long or try to reheat in oven. The egg rolls will start to crack and fall apart. Serve with any of your favor dipping sauces I suggest melted cheese. So good!

 

Enjoy your Football Sundays everyone! Go Eagles!

 

 









Strawberry Cheesecake Cupcakes

What You'll Need:

Graham Cracker Crust-
18 graham crackers (crusted)
1 stick butter (room temperature)
2 tablespoon sugar

Strawberry Cheesecake Cupcakes-
1 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
12 tablespoon butter (room temperature)
1 cup and 2 tablespoons sugar
1 teaspoon vanilla
1/2 cup cour cream
4 large egg whites
2 cups strawberries (hulled and chopped)
more strawberries for garnish

Cream Cheese Frosting-
2 sticks butter
12 oz cream cheese
4 cups confectioners sugar
1/2 teaspoon vanilla

What To Do:

1.  Preheat oven 350.
2. Mix graham crackers with butter and sugar in food processor. Sprinkle 1 tablespoon in each cupcake liner. Press down using finger. Bake for 3-5 minutes until slightly brown. Set aside to cool.

 

3. In bowl beat egg whites until stiff peaks. (Note: takes quite a while. If your unsure what stiff peaks look like there are several helpful videos online.)

 



4. In separate bowl mix together flour, baking powder and salt.
5. In another bowl cream butter and sugar. Add vanilla. Beat
6. Add half flour mixture to creamed butter. Beat. Add sour cream and then other half of flour mixture. Beat.
7. Gently fold 1/3 egg whites into batter. Don't over mix! Add remaining egg whites and gently fold.

8. Fold in chopped strawberries.

9. Fill cupcake liners. Bake 20 minutes.

10. While cupcakes are cooling make frosting. Beat cream cheese, butter, and vanilla. Slowly add sugar one cup at a time.
11. Frost cupcakes. Use extra strawberries for garnish.

Chocolate Chip Cookie Dough Cupcakes

What You'll Need:

Chocolate Cupcakes-
1 package devils food cake mix
1 package instant chocolate pudding
1 cup sour cream
1 cup vegetable oil
4 eggs
2 tablespoons vanilla
1 Tablespoon instant espresso granulates
1/2 cup water
1 roll of cookie dough

Buttercream Frosting-
3 sticks butter
pinch of salt
1 tablespoon vanilla
2lbs confectioners sugar
4-6 tablespoons milk

Garnish-
chocolate chips
mini chocolate chip cookies

What to do:
1. Preheat oven to 350.
2. In a large bowl, beat together cake mix, pudding mix (don't add to water), sour cream, oil, eggs and vanilla.
3. In a small bowl, combine espresso and water. Stir until dissolved. Add espresso to cake mixture.
4. Add batter to cupcakes liners about 1/2 way full.

5. Take pinches of cookie dough roll and make small dough balls. Drop dough balls into cupcakes. Cover with more batter.

6. Bake 18-22 minutes. (Every oven is different. either test one cupcake first or only put cupcakes in for a short amount of time and check on them.)

 

 



7. For Frosting- Cream butter until fluffy.
8. Slowly add sugar. Beat.
9. Add salt, vanilla, 3 tablespoons of milk. Beat.
10. Add more milk as needed to get the right consistency.
11. Frost cupcakes.
12. Garnish with chocolate chips and small cookies.

Catch up

My thoughts and prayers go out to all effected by Hurricane Sandy. Fortunately we did not loose power and the roads in our area seem to have minimal damage. Others have not been so lucky.
On the bright side..having the last couple days off from work has allowed me to catch up on some things. One being my blog which I'm sorry to say I've been neglecting.

So heres what I've been up to..

Chocolate Chip Cookie Dough Cupcakes

Strawberry Cheesecake Cupcakes with Gramham Cracker Crust

Pumpkin Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes

Funfetti Cupcakes with Chocolate Buttercream Frosting

Eggless Chocolate Cupcakes

 

 



If you would like to order any of these cupcakes or any cupcakes please feel free to contact me here or send me an email @ blakespartywithfood@gmail.com .

Reeses Brownie Cupcakes

Ric's Birthday was last week and what better way to celebrate then with cupcakes! Not just any cupcakes but two of his favorites: Reese's peanut butter cups and brownies! Now I'm sure you all have heard of pinterest..and you know just how addicting it is. Seriously its bad guys!  Any who.. I got this recipe off pinterest from a great blog Six Sisters Stuff. You should definitely check it out after you finish reading this blog of course :)

What You'll Need-

Brownie Batter:12-16 miniature peanut butter cups
1 box Milk Chocolate Brownie Mix
3 large eggs
1/4 c water
1/2 c oil

Peanut Butter Icing:
1/2 c creamy peanut butter
1/4 c butter, softened
2 c powdered sugar, sifted
3 tbsp milk
1/2 tsp pure vanilla
1/8 tsp salt

Decoration:
12-14 miniature peanut butter cups

Ganache:
4 oz chocolate chips
1/2 c heavy whipping cream
2 tbsp honey
2 tbsp light corn syrup
2 tbsp vanilla

Preheat oven to 350. Place paper baking cups in each of 12 regular-size muffin cups. Remove foil and cups from Reese's. Set aside.

Prepare brownie batter by adding eggs, water, oil and box mix in a large bowl.

Fill each up about 2/3 full with batter.

Place 1 unwrapped candy piece, upside down, on top of batter in each cup. Lightly tap piece down into batter.

Bake 20 minutes. In the past I would usually burn my brownies. Since then I've learned that no matter how long the box says brownies are done when you can smell them. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.

Meanwhile make icing: beat peanut butter and butter into medium bowl until creamy. Add powdered sugar, milk, vanilla and salt. Beat until smooth and creamy. Frost cupcakes leaving room around the edge.

After frosting prepare ganache by warming the heavy cream until very hot, but not boiling in a small saucepan. Place chocolate chips in a heat safe bowl and pour the hot cream over it. Allow it to sit for about 5 minutes.

Whisk the cream and chocolate until smooth. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.

Spoon the glaze over frosted cupcakes, allowing it to drip down the sides of the frosting. Be careful not to pour to much- you don't want chocolate on your liners.

Top each cupcake with one peanut butter cup.



Now since Ric loves Wolverine, I decided to attempt royal icing transfers.



What You'll Need-

Sheet protector
Shortening
Drawing of whatever it is you want to create in this case Wolverine

Royal Icing:
3 oz pasteurized egg whites
1 teaspoon vanilla
4 cups confectioners sugar
food coloring

First place drawing in sheet protector. Then using a paper towel coat sheet protector with shortening. This will cause your transfer not to stick to sheet protector.To make icing beat egg whites and vanilla until frothy. Add confectioners sugar gradually. Beat for 5-7 minutes. When its finished it kinda looks like glue.

Now Wolverine has 4 colors so in four separate bowls I divided icing. Leaving one white, then making yellow, tan and black in the remaining three. The best way to pipe icing was to put in Ziploc bags and cut tip off.

TaDa! Now you have to let dry for at least 24 hours before removing from sheet protector. This is probably very easy for professional bakers but for me this was extremely difficult. Out of 5- only 1 did not crack! The best way to remove from sheet protector is to pull sheet away from transfer not the other way.



My advice for royal icing transfers is to take your time. Give yourself enough time to draw and enough time to dry. The longer they dry the easier they are to remove and place on your cupcakes. For my first attempt I'm pretty impressed with myself.

Along with Wolverine, the Avengers joined the party. Party City had great decorations to fill our apartment with lots of super heroes! And a super cool lunchbox!



I hope everyone enjoys these cupcakes as much as we did!